Arugula Salad
This Arugula Salad is light, fresh, and full of flavor. Peppery arugula, zesty lemon dressing, and shaved Parmesan come together in minutes for the perfect side dish that goes with anything.
Servings: 4
Calories: 124kcal
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons lemon juice freshly squeezed
- 1 teaspoon honey
- salt and pepper to taste
- 4 cups baby arugula
- ½ cup Parmesan cheese shaved with a vegetable peeler
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt and pepper, until well combined.
- Place the arugula in a large bowl. Drizzle the dressing over the top and toss gently to coat.
- Top with shaved Parmesan cheese and serve.
Notes
- Use baby arugula for a milder, more tender salad. Regular arugula works too if you like a bolder flavor.
- Fresh lemon juice makes a huge difference. Bottled lemon juice just can’t compete with the brightness of fresh.
- Good olive oil matters. Since it’s the base of the dressing, go for something you’d happily dip bread into.
- Make it your own. Add tomatoes, avocado, or nuts for a little extra texture and flavor.
- Keep leftovers simple. Store the dressing and greens separately for up to 3 days so the arugula stays crisp.
Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 3g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 206mg | Potassium: 98mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 573IU | Vitamin C: 7mg | Calcium: 181mg | Iron: 0.5mg
